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Best Temp for secondary?
I'm new at winemaking and just made my first two batches. One Welch's
concord red and one Welch's Niagara white. All has gone well so far and I just got them into 1 gallon carboys with airlocks. So far they were at about 75 degrees F. Should I continue to keep them at the 75 temp or would it be better to keep them in the storm cellar at 62 degrees F? I used 71B yeast and thought I saw a temp range of 60 - 85 degrees for that yeast. Thanks in advance for any feedback! |
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